Good morning to all my friends at the 36th AVENUE !

It’s Ruthie from Whats Cooking with Ruthie I’m so happy to be here sharing a delightful recipe with y’all.

Blueberry Streusel Muffins are a wonderful breakfast or brunch in the spring-time!

Blueberry Streusel Muffins by

This recipe could easily be adapted with the berries you like best. It’s delightful with raspberries or even chunks of strawberries work too! I usually go with what’s on sale and they always turn out fantastic 🙂

Blueberry Streusel Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 2 Tbsp butter, softened
  • 2 Tbsp fat-free greek yogurt
  • ⅓ C sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2-1/3 C all-purpose flour
  • 4 tsp baking powder
  • ½ tsp sea salt
  • 1 C milk
  • 1-1/2 C fresh or frozen blueberries
  • Streusel:
  • ½ C sugar
  • ⅓ C all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ C cold butter
  1. In a large bowl, cream butter and sugar.
  2. Add egg and vanilla; mix well.
  3. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
  4. Fold in blueberries.
  5. Fill 12 greased or paper-lined muffin cups two-thirds full.
  6. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly.
  7. Sprinkle over muffins.
  8. Bake at 375° for 25-30 minutes or until browned.
  9. Cool for 5 minutes before removing to a wire rack.
  10. Serve warm.
  11. *If using frozen blueberries, use without thawing to avoid discoloring the batter.


Blueberry Streusel Muffins is a simple-to-make recipe that’s sure to be enjoyed by everyone that’s lucky enough to eat one.

Blueberry Streusel Muffins by


Here’s a look at some of the yummy cooking coming out of my kitchen…

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Strawberry Shortcake Cookies by

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Thank you for having me today… I always look forward to coming to visit with y’all.


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Happy Cooking!



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